Banana Langka (Jackfruit) Bread

Ang tagal kong naghahanap ng banana langka bread recipe but I can’t seem to find one. I have my go to banana bread recipe but I really wanted to incorporate jackfruit. I thought this classic flavor combination would make it distinctly ‘Pinoy’. I looked for an interesting recipe online na pwede ko i-tweak and I finally came up with a flavorful result.

This one doesn’t use any butter or oil but I will give the measurement in case you want the bread to be extra moist. Actually, it was just a happy accident why the batch I made omitted this ingredient. I simply forgot to add it! I just remembered when the bread was already halfway through baking. I was mortified and thought I completely messed up (OMG sayang ingredients, I didn’t want to do it all over again!). Good thing it still turned out soft and moist. I personally don’t like an excessively greasy banana bread kasi I sometimes eat this for breakfast. Isa pa, I learned how to eat it the Aussie way. Dito ko lang natutuhan na masarap pala sya na toasted then slathered with… butter! You will never go back to your old ways once masubukan mo ito. Dahil dito, I prefer to cut down the fat content in the bread itself.

This recipe calls for three main ingredients: super ripe banana, jackfruit (I used canned) AND sweet potato (yes you read that right! – Kamote 🍠). The addition of sweet potato adds an extra layer of sweetness and flavor. Ito din ang reason kung bakit kahit walang oil, malambot pa rin yung bread because it has high moisture content. I think successful baking depends a lot on the use of right ingredients. Sabi nga, exact science kasi sya. Kaya I will also list down the brands that I used if necessary. Eto, last bilin na din: invest on a digital weighing scale. Hindi naman ito kamahalan promise! I will also list down the measurement in cups but if you want to yield consistent baking results everytime, weighing is key 🔑. So, hindi na ako magpapatumpik tumpik pa, heto na ang ingredients at procedures 😁

Ingredients:

Wet Ingredients

200g or a little less than 1 cup of sweet potato (purple kamote, boiled then mashed)

Transfer dry to wet ingredients in three batches, folding in each addition. DO NOT OVERMIX. Maybe do about 4-5 fold per addition only.

The batter will be very sticky if no oil is added. Time for muscle exercise! Mix just enough so that you can no longer see white streaks of flour. I repeat: DO NOT OVERMIX. This will ensure you get soft bread.

Bake for 60 minutes or until golden brown and a toothpick inserted comes out clean.

The bread is of course, best eaten fresh. As in sarap just right out of the oven but you can refrigerate it for up to 3 days. Kami, we freeze it so it will last longer. Until a week ang itatagal or maybe even more pero nauubos na after that time so haven’t really kept it for longer than that 😜

This is the photo of the canned jackfruit:

Enjoy it friends and let me know what you think! I would love to hear from you. If you haven’t been following me in IG yet, please do: @ritzypixie. Mas madalas ang updates ko dun. See you until next blog 😘